❄️緬甸 軟殻蟹 Myanmar Soft Shell Crabs



每盒九隻 1kg 軟殼蟹,是蟹褪殼後不久的一個短暫形態;在脫殼同時還脫去鰓、食囊、內臟,因而全身沒有原來的一絲污垢。 軟殼蟹之所以珍貴,是因螃蟹新外殼會在脫殼數小時後其接觸到水而逐漸變硬。身軀尚未硬化的螃蟹,蟹殼中帶有的營養成分:蟹黃素、蟹紅素、甲殼素、幾丁聚醣、碳酸鈣、蛋白質,富營養口感佳因而受歡迎。 在料理時不要將軟殼蟹完全退冰,只需清洗乾淨即可裹粉入鍋炸,因為退冰後的軟殼蟹表皮會變得太軟,而且蟹腳容易斷裂,不好處理。 Soft shell crabs are eaten whole, 'shell' and all. The shell is quite pliable, and the meat inside is incredibly sweet, juicy, and bursting with pure crab flavor. Simple methods of cooking are often best: broiling, grilling, and especially, frying. As a rule of thumb, soft shells should be broiled or fried for about 4 minutes per side, or 8 minutes total; about 5 minutes per side on the grill. Lightly flouring the crabs and pan-frying them in butter mixed with a little oil is popular. A variation on this is to cook them in butter and olive oil, then deglaze the pan with a splash of white wine, a squeeze of fresh lemon juice, a teaspoon or two of tiny capers, and some chopped fresh parsley, plus salt and cracked pepper to taste—an amazing and nearly instantaneous sauce. Breaded and deep-fried soft shell crabs are a real treat. The classic sandwich is made with lettuce and tomato on a lightly toasted roll, spread with mayonnaise or just a hint of tartar sauce—nothing that might overwhelm the crab sweetness.